Pirandai Thogaiyal | Pirandai Chutney is a healthy chutney made with pirandai. Pirandai is a creeper which has amazing health benefits. Pirandai in Tamil is known as Adamant Creeper, Veldt Grape, Devil’s Backbone in English. This herb is excellent in treating digestion problems. That is why, tradition is being followed in South Indian Brahmin families to include this thogayal as a “Must-to-do” recipe during some specific occasions on which they make an elaborate menu. It is rich in calcium and hence it is good for treating bone related problems.
Recipe for Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes:
Cuisine : Indian| South Indian
Category: Chutney| Dip
Preparation time : 10 Minutes
Cooking time : 10 Minutes
Serves – 4
- Pirandai (chopped) – ½ cup
- Mustard – 1 tsp
- Urad dhal – 1 tbsp
- Bengal gram dhal – 1 tbsp
- Red chillies – 5 Nos.
- Asafoetida – ½ tsp
- Tamarind – small gooseberry size
- Coconut gratings – 2 tbsp
- Gingelly oil – 2 tbsp
- Salt to tsate.
- Wash pirandai very well in running water, break near the joints, peel the hard outer veins and chop into small pieces. Keep aside.
- In a kadai, add 1tsp oil and when it is hot, add mustard. Then add urad dhal & Bengal gram dhal and saute till dhals turn golden brown. Add red chillies & asafoetida and saute until they become crisp. Transfer it to a plate.
- In the same kadai, add the balance oil. To this add the pirandai pieces and sauté in simmer for 3-5 minutes till pirandai pieces got shrunk in size. Switch off.
- Transfer all to a mixie jar. To this add tamarind, coconut gratings & salt and grind coarsely by adding little water.
Healthy, tasty Pirandai chutney is ready. You can have it with idli/dosa or curd rice. You can even mix with hot steaming rice.
- While cleaning pirandai, apply oil on both of your hands to avoid itching. Else you can use hand gloves.
- Don’t avoid adding tamarind in this recipe as it helps in suppressing the itchiness of pirandai.
- Always choose tender pirandai.
- If you like, you can season the chutney with mustard.